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Blueberry Cobbler with Homemade Biscuit Topping Recipe

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3.8 from 6 reviews

This award-winning Blueberry Cobbler recipe features a sweet and juicy blueberry filling topped with a homemade biscuit crust. Perfectly baked to golden perfection, this dessert pairs wonderfully with vanilla ice cream and is easy to prepare using fresh or frozen blueberries.

Ingredients

Filling

  • ½ cup sugar
  • 2 tablespoons cornstarch
  • 8 cups blueberries (about 4 pints)
  • 2 teaspoons lemon juice
  • ½ teaspoon vanilla extract

Biscuit Layer

  • 2 cups all-purpose flour (250 grams)
  • ½ cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick) very cold unsalted butter
  • ½ cup sour cream
  • ¼ cup milk, any kind
  • 2 tablespoons honey

Biscuit Topping

  • 1 egg, beaten
  • 1 tablespoon milk
  • 1 tablespoon coarse sugar

Instructions

  1. Prep Work: Preheat your oven to 350° F (175° C). Use a frozen stick of butter or place a stick of unsalted butter in the freezer until ready to use. In a small bowl, combine sour cream, milk, and honey, then refrigerate this mixture until needed.
  2. Make the Filling: In a large bowl, mix together sugar and cornstarch until well combined. Add the blueberries, lemon juice, and vanilla extract, stirring gently to coat the berries evenly. Transfer this blueberry mixture into a lightly greased 9 x 13-inch baking dish and spread evenly.
  3. Make the Biscuit Topping: In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut the cold butter into small cubes or shred if frozen, then add to the bowl. Use a pastry cutter or fork to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Add the chilled sour cream, milk, and honey mixture, gently stirring with a silicone spatula until just combined; the dough should remain crumbly without overmixing.
  4. Assemble the Cobbler: Take small handfuls of the biscuit dough and place them rusticly over the blueberry filling, covering most of it but allowing some filling to peek through for a charming look.
  5. Prepare the Biscuit Topping: In a small bowl, whisk together the beaten egg and milk. Use a pastry brush to lightly brush this egg wash over the biscuit topping. Sprinkle the coarse sugar evenly on top to enhance crispness and sweetness.
  6. Bake: Place the baking dish in the preheated oven and bake uncovered for 45 to 55 minutes, until the biscuit topping is golden brown, the blueberry filling is bubbly and hot, and a toothpick inserted into the biscuit layer comes out clean.
  7. Serve: Let the cobbler cool for about 5 minutes before serving. Best enjoyed warm with a scoop of vanilla ice cream on the side.

Notes

  • Use frozen or fresh blueberries as preferred; adjust cornstarch slightly if using frozen to account for extra moisture.
  • Freezing the butter helps create a flaky, tender biscuit texture in the topping.
  • Coarse sugar on top adds a nice crunch and sparkle to the biscuit topping.
  • Do not overmix the biscuit dough to maintain crumbly texture.
  • Letting the cobbler cool slightly before serving avoids burns and helps the topping set.

Find it online: https://recipesbyliza.com/blueberry-cobbler-with-homemade-biscuit-topping-recipe/